The first time I ate plaintains was at a local, authentic Cuban restaurant, years ago, and I remember thinking they were delicious!
I'm sure I still would think they're delicious now, BUT, knowing how they're prepped (deep-fried), I'd not opt to eat them like that these days.
However, they are equally as delicious and far healthier when baked with olive oil and Fleur de Sel- keeping in mind that a bit of salt is indicated for Paleo athletes.
I made them as part of our dinner on Saturday evening, in lieu of our usual training staple, my Paleo Baked Yam 'Fries'...and they were lovely!
- Preheat oven to 450F.
- Peel plaintains and cut into 1" pieces, then place on a lined baking sheet.
- Douse with olive oil and sprinkle with salt.
- Cook for 15 - 20 minutes, turning over halfway and then finish with a few minutes under the broiler.
- Let rest under foil for a few minutes before serving.
Save some for the next day, too; they're perfect after your long run or ride!
DON'T DO THIS:
Nell, I haven't had regular potato fries (except those that I have made myself) at restaurant, and obviously not from fast food places, in... 10 or more years? But I was at a restaurant with friends this weekend before my race in Chicago and they had "duck fat fries". It got me thinking- assuming using skinless potatoes, would this be an "ok" paleo option? Is duck fat an acceptable fat, as as long as there was nothing else used on the fries, would they be ok?
I'm really just curious!
My favorite way to do plantains is in a skillet with a little bit of coconut oil!
Posted by: chuck | October 19, 2011 at 08:53 PM
Generally speaking, Im not too big on frying anything, but I dont think it would be an issue for an athlete such as yourself, once in a while, to have this as its a FAR better option that the typical french fries.
Id suggest making them at home- you could melt the duck fat then toss it with yam or sweet potato and bake them, rather than having to heat the fat at high enough temps to deep fry.
Im sure the flavor would be wonderful!
Posted by: Nell | October 19, 2011 at 09:01 PM
Nell - generally speaking wouldn't it be better to use Coconut Oil, Palm Oil, or Avocado Oil all which have a higher smoke point and less PUFA than most Olive Oils? I would be concerned that cooking these at 450 degrees would oxidize the fragile PUFAs in the Olive Oil?
I'm originally from Colombia and these are a staple food for us. Like Cubans we also fry ours but I only use the method you do and the result is equally delicious! Another option is to make these as "patacones" or "tostones" (depending on your country of origin) which are made when the plantains are not as ripe (green). The result if obviously not as sweet but equally delicious usually topped with "hogao" or "chimichurri".
-H
Posted by: Henry | October 20, 2011 at 09:27 AM
I honestly am not a fan of ANY frying, and I personally eat the oils as they are, at room temp. For cooking I usually do use olive oil.
Would love to have your recipe for the tostones if youd like to share!
Posted by: Nell | October 20, 2011 at 02:54 PM
the recipe says "preheat oven to 450" & "cook for 15-20 minutes" so the olive oil would be heated and as chuck says would oxidize the PUFAs (not at room temp at all). coconut oil is a far better option (olive oil should not be heated at all, definitely not used for cooking OR frying).
Posted by: sally | October 20, 2011 at 05:56 PM
When I mentioned the oils at room temp, I was referring to how I typically eat most of my oils. Of course, theyre not at room temp once used for cooking.
When I cook, I often use virgin olive oil over extra virgin which Id use on salads, for example, as the former has a lower smoke point.
I dont disagree with you at all that coconut oil is a great idea to use in this recipe! I love coconut and all its derivatives and use that often too... as is!
Posted by: Nell | October 20, 2011 at 06:46 PM
I like to wrap the unpeeled plaintains in aluminum foil and bake them just like potatoes.
They taste really good that way and no frying needed.
Posted by: Rachel | October 22, 2011 at 07:34 PM
Another great prep method!
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Posted by: Nell | October 23, 2011 at 07:20 AM
Nell - here is my paleoized recipe for Colombian "Patacones".
Ingredients:
2 Large green/unripe Plantains
Sea Salt, to taste
Water
1/4 cup coconut oil
Instructions:
1) Peel and cut the plantains into 3/4 inch long slices.
2) Preheat oven to 375 degrees F.
3) Douse Plantains with Coconut Oil and place into oven for about 10-15 minutes turning over as needed.
4) Remove Plantains from oven before completely cooked and use two cutting boards to smash them into a thinner "patacon". These should now be about 1/4 the size you started with.
5) Splash with some water, sprinkle sea salt, and brush with some more Coconut Oil.
6) Place back into oven. Cook for another 10-15 minutes turning to make sure they are nicely browned on each side.
Enjoy and please let me know how they turn out?
-H
Posted by: Henry | October 24, 2011 at 11:52 AM
Thank you! I will be sure to give this a try!
Posted by: Nell | October 24, 2011 at 03:05 PM